Monday, July 6, 2009

Curried Carrot Soup

I got yet another bag of baby carrots in my Boston Organics delivery last week and suddenly remembered one way (other than carrot cake or carrot cake ice cream) that I've enjoyed carrots: in a curried soup. I don't even remember where I first tried it; I think it was either at Au Bon Pain or in one of the soup cartons from Trader Joe's. I just remembered that I couldn't really taste the carrots, which is exactly what I was looking for.

A quick google search gave me Rachael Ray's version as the first hit. It looked simple enough, but I added a few tweaks. I used half an onion and replaced the other half with a shallot since it was all I had. I also halved the amount of butter, added 2 teaspoons of fresh, chopped ginger, and replaced the sour cream with nonfat plain yogurt.